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Korean BBQ Sauce

Korean BBQ Sauce - Bring the heat, and the flavor, with this delicious Korean BBQ Sauce

Well, today we are getting a bit of respite from the hot weather we have been having for what feels like forever, and I am taking advantage of it by making a pot of beef and bean soup. I love soup so much but no one wants a big ol' bowl of soup when it is like the surface of the sun outside!

Don't get me wrong, I am not complaining about summer being here.

Wellllll, maybe I am just a tad.

Sshhhh don't tell anybody!

It is just that my lily white, rainy day accustomed bod has a hard time with day in, day out hot days.

I can dig a few days of it, but then the weather and my hot flashes start battling it out and I, obviously, end up on the toasty end of that stick.

Ahhh isn't being 50 so much fun?

NOT!!

One of the things I DO love about hot summer weather is that we grill just about every day. Meat, veggies, fruit, you name it, it hits our grill.

Of course, if you are grilling over and over again, you want new and exciting flavors right? Nobody wants to eat the same BBQ chicken 55 kabillion times in a row.

That is why I try so hard every year to come up with new BBQ sauces to up our grilling game.

But I have been wanting to zip things up. Kevin loves spicy food, and so do I, so a Korean style BBQ sauce has been on my radar for quite some time. I bought some gochujang (Korean chili paste) back in the middle of winter, and couldn't wait to bust it out.

I made this sauce a few times to try to dial in just how spicy I wanted it to be.

The results?

Well, in my opinion, 1/2 cup of the gochujang was good but we, of course, wanted to bring a bit more heat, so I bumped it up to 3/4 cup. That worked quite nicely. My lips tingled and after a few bites, I needed a sip of something cool to bring me back to normal. But then I wanted to dig right back in.

Sound weird?

Back when my kids were young, my ex and I used to host the wrestling pay per views.

Yes, I watched professional wrestling #dontjudge

Anywho, one of the things we always did was have a hot wing competition. One of the guys my ex worked with was Filipino, and another was Mexican. They both bragged that they could make, and eat, the hottest hot wings out there.

So it was game on. Pots of sauce bubbled on the stove, and countless amounts of chicken wings were tossed in them.

The way we decided who the winner was?

The tasters would eat the wings and we counted how many wings they could eat before they had to take a drink. I think the record was 2 wings!

Can you say OhhEmmmGeeee HOT?

Ya, I am not into pain, but I do like heat.

So, my suggestion to you is, if you are a heat lover like us, go for the 3/4 cup of chili paste.

Not so bold? Give the 1/2 cup a try, you can always add more if you want.

Either way, this BBQ sauce is a must make if you are looking for a little summthin summthin to change up your BBQ game.

It has become one of the sauces that I always have a jar of in my fridge.

Kevin has even been known to dip leftover steak, veggies, or even chips into it.

Like I said, it is soooo good.

Plus Kevin is just a tad bit weird.

Yield: Approx 1 pintAuthor: Bobbi Burleson

Korean BBQ Sauce

Bring the heat, and the flavor, with this delicious Korean BBQ Sauce

prep time: 10 MINScook time: 20 MINStotal time: 30 mins

INGREDIENTS:

1 bunch of green onion, whites and greens rough chopped

8 large cloves of garlic

1 3-inch piece of ginger, peeled and rough chopped

2 tablespoons vegetable oil

1/2 cup gochujang (Korean chili paste)* See Cook's notes

1 cup ketchup

2 limes, juiced

1/4 cup plum sauce

1/2 cup brown sugar

1 tablespoon fish sauce

1/4 cup Tamari sauce

1/4 water*

INSTRUCTIONS

Place the chopped green onions, garlic, and ginger in a food processor and pulse until finely chopped.

Heat the oil in a saucepan over medium heat. Add green onion mix and cook, stirring often, until softened, and a bit caramelized, about 5 to 7 minutes.

Add the gochujang, ketchup, lime juice, plum sauce, sugar, fish sauce, Tamari, and water and stir until well combined.

Bring the sauce to a simmer and cook, stirring often to prevent scorching, until thick, 20 to 25 minutes.

18 comments:

I also think one of the best things about summer is grilling. Not only can you have such amazing food, but the cleanup is always easier and keeps the house from getting too hot. Your Korean BBQ sauce recipe sounds like a must try, although I would probably keep the spice level a bit lower than you did!

Even though I am in Washington, and can find just about any Asian product I want, I had to get mine from Amazon. There is a link in the post above if you need to purchase it that way. I hope you get to make this soon :) if you love gochujang you will love this BBQ sauce!

Barbecuing has always been one of my favourite ways to cook! Since I can remember my dad has always cooked some amazing meals on the barbecue. I think your sauce recipe would go great on some delicious meats!

I love too BBQ. We, of course, BBQ a ton in the summer, but are so addicted to it that we will BBQ in the pouring rain too :) We have been loving this sauce on ribs and chicken all summer long! I have been meaning to grab some beef ribs too.